不同预处理方式对紫薯花色苷提取效果的影响  

Effect of different pretreatments on extraction of anthocyanin from purple sweet potato

作　　者：齐希光[1] 张晖[1] 沈波[1] 王立[1] 郭晓娜[1] 钱海峰[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《粮食与饲料工业》2011年第1期34-36,40,共4页Cereal & Feed Industry

摘　　要：分别采用冷冻干燥、保鲜贮藏、冷冻贮藏和烘干处理等方式对紫薯原料进行预处理,研究其对花色苷提取得率的影响。结果显示对花色苷得率的影响程度由大至小依次是鲜紫薯冷冻干燥、鲜样品保鲜贮藏、鲜样品冷冻贮藏、鲜样品烘干。鲜样品冷冻干燥提取得率最高,为98.5mg/100g鲜紫薯,鲜样品烘干提取得率最低,为6.9mg/100g鲜紫薯,鲜样品保鲜贮藏和鲜样品冷冻贮藏的花色苷提取得率非常接近,分别为65.7mg/100g鲜紫薯和65.4mg/100g鲜紫薯。Samples of purple sweet potato were treated by different methods,including freeze-drying,fresh keeping storage,freezing and drying to study their effects on the extracting yield of anthocyanin.The results indicated that the yield of anthocyanin extracted from purple sweet potato was orderly as freeze-drying fresh samples the fresh keeping storage of fresh samples freezing fresh samples drying the fresh samples.The extracting yield of anthocyanin by freeze-drying fresh samples was the highest（98.5 mg/100 g fresh samples）,while that by drying the fresh samples was lowest（6.9 mg/100 g fresh samples）.The extracting yield of anthocyanin by the fresh keeping storage of fresh samples was almost equal to freezing fresh samples,65.7 mg/100 g fresh samples and 65.4 mg/100 g fresh samples.

关 键 词：紫薯 预处理 花色苷 提取 

分 类 号：TQ914.1[化学工程]